@11.6_pct: hệ chơi iosss 😎😎😎 #xh #xuhuongtiktok #xuhuong2024 #phanchautrinhhighschool #xuhuon

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Saturday 05 October 2024 05:26:23 GMT

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I want to taste you on my fingers. #cake #chocolate #sauce #bakedgoods #desserts Chocolate Lovers Cake The recommended portion is half of what is listed below! It's a very decadent cake – great to share. Biscuit Base: - 110g melted butter - 20g sugar - 1g of salt - 230g biscuit finely crushed - 20g cacao powder Process: Mix everything until well combined. Add a greased and prepared baking tin with parchment paper at the bottom. Filling: - 200g melted dark chocolate - 100g melted milk chocolate - 220g almond meal - 330g sugar - 220g unsalted butter - 6 eggs - 2tsp vanilla essence - Pinch of salt Process: Preheat oven to 150°C/302°F. Cream butter and sugar. Incorporate one egg at a time and whisk in. Add melted chocolate and whisk in. Fold through the remaining ingredients. Pour into your prepared baking tin. Bake for 50-60 min. Allow to cool thoroughly. Ganache Icing and Topping: - 150g melted dark chocolate - 200g warm heavy cream - 120g icing sugar - 2.4g bloomed gelatine sheets Process: Blend everything until well combined. Cool slightly before pouring over the cake. Set in the fridge for 1hr approx. Additional Toppings (and optional): - 250g raspberries - Nutella - 200g whipped cream - Raspberry jam for dressing (without seeds)

I want to taste you on my fingers. #cake #chocolate #sauce #bakedgoods #desserts Chocolate Lovers Cake The recommended portion is half of what is listed below! It's a very decadent cake – great to share. Biscuit Base: - 110g melted butter - 20g sugar - 1g of salt - 230g biscuit finely crushed - 20g cacao powder Process: Mix everything until well combined. Add a greased and prepared baking tin with parchment paper at the bottom. Filling: - 200g melted dark chocolate - 100g melted milk chocolate - 220g almond meal - 330g sugar - 220g unsalted butter - 6 eggs - 2tsp vanilla essence - Pinch of salt Process: Preheat oven to 150°C/302°F. Cream butter and sugar. Incorporate one egg at a time and whisk in. Add melted chocolate and whisk in. Fold through the remaining ingredients. Pour into your prepared baking tin. Bake for 50-60 min. Allow to cool thoroughly. Ganache Icing and Topping: - 150g melted dark chocolate - 200g warm heavy cream - 120g icing sugar - 2.4g bloomed gelatine sheets Process: Blend everything until well combined. Cool slightly before pouring over the cake. Set in the fridge for 1hr approx. Additional Toppings (and optional): - 250g raspberries - Nutella - 200g whipped cream - Raspberry jam for dressing (without seeds)

#ซีรี่ย์จีน #ตงกงตํานานรักตําหนักบูรพา #เฉินซิงซวี่ #monomax #เผิงเสี่ยวหรัน

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This song >> ... #fypシ゚viral #foryoupage #foryoupageofficiall #bdtiktokofficial #unfrezzmyaccount #hreatless @TikTok

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